Pancakes(w/Dannon Greek Vanilla Yogurt)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 220.4
- Total Fat: 8.2 g
- Cholesterol: 65.0 mg
- Sodium: 347.1 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.3 g
- Protein: 9.3 g
View full nutritional breakdown of Pancakes(w/Dannon Greek Vanilla Yogurt) calories by ingredient
Number of Servings: 3
Ingredients
-
Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry), 1 serving (remove)
*Wheat flour, white, all-purpose, unenriched, 0.25 cup (remove)
Baking Soda, 0.5 tsp (remove)
Salt, 0.125 tsp (remove)
*Dannon Greek 0% Vanilla Yogurt, 1 serving (remove)
Egg, fresh, 1 large (remove)
Honey, 1 tbsp (remove)
*Canola Oil, 1 tbsp (remove)
**Flax Seed Meal (ground flax), 1 tbsp (remove)
Directions
"Preheat oven to 250°F.
1.Combine first five ingredients in a blender and pulse process 30 seconds. Add yogurt, eggs, oil and agave and blend until smooth. Let batter stand to thicken, about 20 minutes. (Batter can be prepared up to 1 day in advance cover batter and refrigerate).
2.Heat large non-stick skillet over medium heat. Brush skillet with oil. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with syrup and fresh fruit."
-From the website
Serving Size: makes 6 pancakes, 2 pancakes to each serving
Number of Servings: 3
Recipe submitted by SparkPeople user NICOLEFISFRESH.
1.Combine first five ingredients in a blender and pulse process 30 seconds. Add yogurt, eggs, oil and agave and blend until smooth. Let batter stand to thicken, about 20 minutes. (Batter can be prepared up to 1 day in advance cover batter and refrigerate).
2.Heat large non-stick skillet over medium heat. Brush skillet with oil. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with syrup and fresh fruit."
-From the website
Serving Size: makes 6 pancakes, 2 pancakes to each serving
Number of Servings: 3
Recipe submitted by SparkPeople user NICOLEFISFRESH.